Arvindus

Devanna

Chickpeas and Fennel

  • Title: Devanna, Chickpeas and Fennel.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: © 2020 Arvindus, all rights reserved.
  • Index: 202003211.
  • Edition: html, first edition.

Ingredients

The ingredients are fit for two portions.

  • 1 Cup chickpeas.
  • ½ Cup almonds slivers.
  • 1 Fennel bulb
  • 1 Spoon ghī or sesame oil.
  • 1 Teaspoon black mustard seeds.
  • 1 Teaspoon kalonji seeds.
  • 1 Teaspoon tumeric powder.
  • ¼ Teaspoon chili powder or ½ fresh chili.
  • 4 Spoons water.
  • ¼ Teaspoon cardamom powder.
  • ⅛ Teaspoon clove powder.
  • ⅛ Teaspoon black pepper.
  • ¾ Teaspoon salt.

Preparation

  • Soak the chickpeas for about 12 hours.
  • Cook the chickpeas until done. Drain them and keep them on a very low flame warm without burning.
  • Roast the almond slivers.
  • Cut the fennel bulb into pieces of 1 to 2 cm. If the bulb has wired leafs attached to it cut and save 1 or 2 spoons of the leafs seperately.
  • Heat the ghī / sesame oil.
  • Add the black mustard seeds. Immediately cover with the lid and let the seeds pop.
  • Add the kalonji, tumeric and chili.
  • Add the fennel cubes. Stir and fry for several minutes.
  • Add the water and cook the fennel cubes until done.
  • Put the heat low, add the chickpeas, cardamom, clove, black pepper, salt and fennel leafs, and gently stirr everything.